Name: Sweet and Sour Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp of MCT Oil, Coconut Oil or Butter; 3 Cloves Garlic, chopped; 2 Tbsp Ginger, chopped; 1 red Chilli, chopped; 6 Tbsp Honey; 1 Tbsp Miso Paste; 300g Pineapple, chopped with juice; Mixed Peppers, chopped; 1 Large Red Onion, chopped; 250ml Passata; 60ml Apple Cider Vinegar; Pinch Salt; 1 Tbsp Arrowroot dissolved in 50ml water; 4 Chicken Thighs, chopped; Handful Pak Choi; 2 large scoops of Collagen (optional)

1 min read

Sweet and Sour Chicken

Give this Friday Night #Fakeaway a whirl. It tastes just as good as the real thing, but without the radioactive coloured sauce and MSG. This recipe is with chicken, but also works well with prawns or beef.

Ingredients:

1 tbsp of MCT Oil, Coconut Oil or Butter
3 Cloves Garlic, chopped
2 Tbsp Ginger, chopped
1 red Chilli, chopped
6 Tbsp Honey
1 Tbsp Miso Paste
300g Pineapple, chopped with juice
Mixed Peppers, chopped
1 Large Red Onion, chopped
250ml Passata
60ml Apple Cider Vinegar
Pinch Salt
1 Tbsp Arrowroot dissolved in 50ml water
4 Chicken Thighs, chopped
Handful Pak Choi
2 large scoops of Collagen (optional)

Products needed:

Instructions:

1. In a wok or large frying pan, heat some coconut oil, MCT Oil or butter. Fry your chicken until cooked (you can finish it off in the oven if you prefer).
2. Once your chicken is cooked, transfer onto a plate and the same pan, fry off the garlic, chilli and ginger. Squeeze in a good dollop of honey.
3. Stir in the miso paste and add the pineapple and vegetables. Cook for 2-3 minutes.
4. Stir in the passata and add the apple cider vinegar and season with a pinch of salt.
5. Add the arrowroot and water and stir until it thickens.
6. Pop your chicken back into the pan along with the Pak Choi.
7. Serve once it's piping.